Conservation and food security


IRTA works in food safety and conservation mainly through the Food Safety program, but also through Food Technology, Product Quality, and Postharvest in the case of fruits and vegetables.

The center of IRTA Monells hold the facilities and the research staff, along with the IRTA Fruitcentre (for postharvest of fruit and vegetables).

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  • Bover-Cid, S. ; Belletti, N.; Aymerich, T. ; Garriga, M. (2017). Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat Science 123 :120-125 Conservation and food security
  • Castellari, M. ; Picouet, P. (2017). Peligros físicos en los productos cárnicos porcinos [On Line]. 16-ene-17. < > [Consulta: 27 febrer 2017] Conservation and food security
  • Latorre-Moratalla, M.L.; Comas-Basté, O.; Bover-Cid, S. (2017). Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population. Food and Chemical Toxicology 99 (1 ):78-85 Conservation and food security